b'Shrimp BologneseGamberi alla bologneseChefs TipIt is critical that you use your own best judgment8 tablespoons extra-light olive oil6 large garlic cloves, thickly slicedin cooking the shrimp.14 teaspoon red pepper flakesis shellfish can be1 tablespoon chopped fresh parsley4 tablespoons chopped sun-dried tomatoes packed in olive oileasily overcooked. e14 pound ham, cut in 14-inch dice1 28-ounce can whole Italian-style tomatoes, drained and chopped, liquid reservedfirst time you prepare2 cups clam juicethis, take the shrimp12 cup white wine1 cup green peasout with a slotted spoon12 cup all-purpose flour1 teaspoon paprikaright after you pour12 teaspoon salt the wine. en taste a14 teaspoon freshly ground black pepper 2 pounds medium-sized raw shrimp, peeled and deveined (2630 per pound)piece; according to its12 cup white wine1 tablespoon chopped fresh parsley for garnish (optional)doneness you will have a better sense on howHeat half of the olive oil in a skillet or saucepan over medium heat. Cook the garlic, red pepper much to let it cook inflakes, and parsley until the garlic is golden brown, about 1 minute. Add the sun-dried tomatoes and the tomato sauce. the diced ham. Cook for 3 minutes, stirring.Add the chopped, drained tomatoes and a pinch of sugar if the tomatoes are tart. Simmer the sauce until most of the liquid has evaporated, about 4 to 5 minutes. Pour in clam juice, wine, and the reserved tomato liquid. Bring the sauce to a boil, add the peas and simmer until it is a nice sauce consistency, 15 to 20 minutes.In a shallow bowl or plate, mix together the flour, paprika, salt, and pepper. Heat the remaining extra-light olive oil in a saut pan or skillet over medium-high heat. Toss the shrimp in the seasoned flour mixture and fry in the hot oil for 1 minute on each side, until they are crisp and golden brown, but not completely cooked through. Pour in the wine, stirring to dislodge any flavorful brown bits that may stick to the bottom of the pan. Simmer to thicken the sauce and reduce the liquid by half, about 2 minutes. Pour the tomato sauce onto the shrimp and stir well to combine the flavors. Season with additional salt and pepper if desired.Serve on a warm platter and sprinkle with the remaining parsley. sette 40'